White bean and potato soup
Ingredients
- 4 potatoes medium-sized
- 2 can white beans
- 2 stalks celery
- 2 carrots medium
- 1 yellow onion
- 4 cup vegetable broth
- 3 garlic cloves
- ½ tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp olive oil
- Salt & pepper
- Fresh parsley for garnishing
Instructions
- Chop the carrots, celery, onion and potatoes into small cubes, and mince the garlic.
- In a large pot, heat olive oil over medium heat and sauté the onion, carrot and celery for 5-7 minutes until they are soft.
- Add the garlic and herbs and fry for 30 seconds. Then add the potatoes, broth, salt and pepper, and bring to boil. Reduce the heat, cover and let the soup simmer for 15-20 minutes until the potatoes are tender.
- Add the drained and rinsed beans and let simmer for 5-10 minutes to let the flavors mix. Done! You may partially or completely blend the soup to your liking. Adjust salt and pepper if needed, and garnish with fresh parsley.